Recent content by meat hound
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New Years Boston Butt
Based on my experience with smoking butts in a smoker I'd say that a 4.5lb butt cooked at 225 or so that goes through its normal stall should take longer than 6.5 hours. Most of mine take 12 or so. I had an experience very similar to what you are describing when I tried to smoke a butt on a...- meat hound
- Post #5
- Forum: Pork
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New Years Boston Butt
What was the total cook time on your Boston Butt? I've done an improvised smoke in a gas grill while on vacation with my family and I wasn't able to run at 225 to 250 like I do in my smoker. The butt got up to temp (190+) but a lot faster than it should have (~6 hours). What happens if the heat...- meat hound
- Post #3
- Forum: Pork
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Im dying here… First pulled pork
cforand, I know how frustrating it can be once a pork butt stalls and you have no idea when it's going to be done. I tend to use the bone in shoulders and they regularly take about 18 hours, sometimes more. I usually do no less than 4 at a time since they're not very expensive and it's the a...- meat hound
- Post #8
- Forum: Pork
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First Bacon in the new smokehouse
I love that you do it all from 'hoof to table'! Raising, slaughtering, butchering, prepping, cooking, and (eventually) eating a hog is on my list for the next 2-3 years. Been doing chickens here and there, but nothing bigger yet. Thanks for the ongoing inspiration... Bill- meat hound
- Post #22
- Forum: Hot Smoked Bacon
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Prime Rib temperature debate and safety?
I don't sterilize the temp probe myself... I am just not that worried about these kinds of things. I do what you do, wash it with soap and water after I use it. I guess washing it with soap and water before using it for a low temperature roast / smoke would be a good idea as well. Having said...- meat hound
- Post #5
- Forum: Beef
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Brisket on a MES 30"
I have this issue in my smoker all the time. I arrange the brisket like an upside down hard taco... point side up of course. It doesn't take too much if a 'bend' to get it to shorten enough to fit. I hope that shape suggestion is clear... if not I can see if I have a pic. As the brisket cooks it...- meat hound
- Post #4
- Forum: Beef
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New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot
Bear, You clearly have a very experienced eye for this... your comment on the 1/2" around the edge being an indicator of what the ends would have looked like makes sense. I guess I just have to do this another hundred times or so and I'll be right there with you ;-) Bill- meat hound
- Post #8
- Forum: Beef
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Prime Rib temperature debate and safety?
My mother in law uses this technique and it works well. She picked it up at a cooking class that she took. One thing to keep in mind is that you need to have a a well insulated oven since you are relying on the stored heat to work on that roast for a good 2 hours. Lower quality ovens may not...- meat hound
- Post #3
- Forum: Beef
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2nd Brisket- Temp rising way fast.
I can only speak from experience in smoking packer cut briskets (flat and point still together with a fair amount of fat left on) since I've never smoked a flat alone. Having said that, if I recall correctly the fattier side of the brisket is on the point. For this reason the packer cut brisket...- meat hound
- Post #10
- Forum: Beef
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New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot
Bear, You are right. In my post I said the ends were medium-well but now that I think about it they were not that well done. I would've been disappointed if they were. I don't have any pics of end pieces, but my memory suggests that you are right on... most of the roast was medium rare and the...- meat hound
- Post #6
- Forum: Beef
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New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot
Fred, Point well taken on the salt and pepper... maybe I'll keep it simple next time- meat hound
- Post #5
- Forum: Beef
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LOW & SLOW NEW YEAR PRIME
Fred, Looks great! I paid $9.50 / lb for a Choice bone-in rib roast from Costco. Not a steal by any means, but I agree with you that Choice is where it's at. Looks like we were doing the same thing yesterday...- meat hound
- Post #3
- Forum: Beef
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2nd Brisket- Temp rising way fast.
That is a very fast temperature rise... I've attached a plot from a 8-9 lb whole brisket that I did a while back. Smoker temp was ~250. It stops at 180, but I cooked it to 190+. I'd shoot for a higher target temp than 170. 190 to 200 is common for brisket if you like it to be very tender. If...- meat hound
- Post #2
- Forum: Beef
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2nd Brisket- Temp rising way fast.
- meat hound
- Album
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Brisket temp plot.pdf
- meat hound
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- Album: 2nd Brisket- Temp rising way fast.
